How to Make Green Chutney at Home (Easy & Fresh)

There are a few things I know to be true, and one of them is this: whenever my brother and I are at home with our parents, I ask for red chutney, and he asks for green. It’s been our unspoken order for as long as I can remember—and over time, green chutney has become one of those flavors I associate with comfort, familiarity, and getting back to the table together.

If you have ever had a hot samosa served with both chutneys, you already understand the appeal. The lightness of the green chutney against the warm and crispy stuff is what makes the experience complete. And if you haven’t? Consider this cold season your order sign at your favorite Indian restaurant and ask for extra green chutney. Once you’ve tasted it, come back here—I’ll show you how to make it at home, the way I’ve learned to love it.

Ingredients You Will Need for This Green Chutney

This green chutney combines just a few ingredients, so the magic lies in the proportions. Adjust as you go to your favorite balance of light, heat, and tang.

Cilantro. The star of the show. Its fresh, healthy flavor forms the basis of the chutney, so be sure to use a light, freshly picked batch.

Mint. A perfect partner for cilantro, mint adds a cooling, herbaceous note that keeps the chutney feeling fresh.

Lemonade. Every good chutney needs acidity, and lemon juice provides just the right amount of lift. Lime works well if that’s what you have on hand.

Green pepper. Adjust to your preferred heat, but a small amount adds depth and rounds out the flavor without overpowering the herbs.

Salt. A gentle pinch brings everything into focus.

Sugar. Just enough to balance the acid and heat—this is not about sweetness, but harmony.

Yellow onion. My mother’s secret. A small amount adds a subtle bite and helps create a smoother, more compact texture.

How to Prepare and Store this Green Chutney

Making green chutney couldn’t be easier: add everything to a blender and blend until smooth. The real art comes in adjusting the flavors to get the right balance. In my house, my mom swears by a 2:1 ratio of cilantro to mint, but this is a matter of personal preference. If you like a bold, mint-forward flavor, try a 1:1 ratio. If you’re a die-hard cilantro fan (like me), feel free to round it up to 3:1.

As you mix, keep the main flavor elements in mind: salt, acidity, sweetness, and heat. The exact proportions will vary depending on your taste, so the most important thing is to have a little of each and taste as you go. If it feels flat, add salt. Too sharp? A little sugar helps. Want more light or kick? A squeeze of lemon or a touch of extra pepper usually does the trick. Small adjustments make a big difference here.

When it comes to storage, green chutney is best enjoyed fresh, when the herbs are at their most potent. That said, it will keep well in an airtight container in the refrigerator for up to three days. After that, the flavor starts to fade—so make a batch to happily use while it’s at its best.

Ideas for Serving and Using this Green Chutney

Green chutney is one of those endlessly versatile recipes—if you have a jar in the fridge, you’ll find yourself reaching for it often. While I love it with classic Indian foods like chaat or alongside pakoras, it’s great as woven into everyday meals in ways that feel fresh and unexpected. Here are a few of my favorite ways to use it throughout the week:

Use it as a sandwich spread. On its own or mixed with a little mayo or yogurt, green chutney adds a light, grainy kick to sandwiches, wraps, and even grilled cheese.

Add it to a thick bean salad. Chunky bean salads are having a moment—and for good reason. They are easy to prepare and full of fiber and plant-based protein. Use a base of chickpeas, cucumbers, and tomatoes, and toss in a spoonful of green chutney for an instant flavor.

Add it to nutritious breakfast dishes. I love tossing it into yogurt or spooning it over a hearty breakfast dish—especially something like turkey eggs. The contrast adds freshness and makes the whole dish feel stronger.

Turn it into a dipping sauce. Mix green chutney with yogurt for an easy dip, or serve it alone alongside chips, fries, or anything that calls for more flavor.

Once you start using raw chutney this way, it becomes less of a condiment and more of a kitchen staple—bringing life to anything you pair it with.

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